Berry Best Muffins

Berry Best Muffins Streusel Topping 1/4 cup all-purpose flour 2 tablespoons packed brown sugar 2 tablespoons butter or margarine, softened 1/4 teaspoon ground cinnamon Muffins 1/2 cup butter or margarine, melted 3/4 cup milk 1/2 teaspoon vanilla 1 egg 2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 cup fresh or frozen blueberries 1/2 cup fresh or frozen raspberries Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping. Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm